Serves 4/This Mediterranean-influenced soup uses Aleppo pepper for mild heat and fruity flavor; look for it in the spice section of natural markets. You can substitute sweet paprika mixed with a little cayenne, or use crushed red pepper flakes. Serving tip: Tastes great with a crusty piece of garlic bread.
1 tablespoon olive oil
1 large yellow onion, diced large
2 large jalapeño peppers, seeded and minced
1 teaspoon chopped garlic
1-2 teaspoons dried Aleppo pepper
1 15-ounce can cannellini beans, rinsed and drained
2 cups low-sodium vegetable broth, divided
Grated Parmesan cheese, for garnish
1 teaspoon dried oregano
PER SERVING: 150 cal, 24% fat cal, 4g fat, 0g sat fat, 0mg chol, 6g protein, 22g carb, 6g fiber, 290mg sodium
What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley